Purpu Vuggyutu

Preparation:

Preparation: That is: boiled octopus. It wouldn't be worth pointing out such a simple dish if it weren't kept in vogue, especially by the people, who have always attributed and still attribute to boiled octopus the same virtues that the better-off give to lobster, both considered powerful stimulants of sexual energies. For this reason the octopus, with its eight purple tentacles, from Mondello to Acitrezza reigns in the nocturnal glories of the popular trivial gastronomy, which amuses tourists so much, since it creates 'local color', in the dazzling light of the thousand lamps among the boats, mountains sea urchins and mussels. If the octopus is large, it must be beaten or beaten mercilessly, to soften it, breaking the nerves: otherwise 'è comu u purpu: cchiù coci e cchiù becomes duru', it's like the octopus, the more it cooks the harder it becomes. Instead it has to be very tender, boiled in salted water and then seasoned with oil, lemon, chopped parsley and black pepper.